Tuesday, August 18, 2009

Saskatoonberry pie

It's fruit season.

Therefore it is pie season.

Do not argue with the logic of the pie.

The pie must be obeyed...

I'm embarrassed to use an online photo for this (our was way better trust me), but some asshat stole my camera while I was on holidays, so I can't offer you any photos of Magnus' and my pie baking extravaganza on sunday afternoon. He had some saskatoon berries and I inherited some blueberries and had a shwack of peaches from holidays in B.C. so it was indeed time for pie. Magnus had wanted to try a gooseberry pie, but I've never made one and don't know anyone who has and have no recipe to go with, so he kept them for another time...he wanted to learn how to make proper fruit pies. I was happy to show him.

We made my favourite fool proof pie crust recipe which is conveniently enough for 4 pies. I made 2 peach pies, with my same recipe from my peach pie post last year. The remaining crust was free for us to make saskatoon berry and blueberry pies. I made the blueberry pie the same as the saskatoon berry one, as the regular recipe I have from my Mum is for wild berries, and I wanted to try something new. Usually I'm not too much a fan of saskatoon berries as they are rather seedy, but having never actually made one before I had to try it out. I hunted about for a good recipe for saskatoon berry pie filling and chose this one:

4 c berries
1/4 c water
2 T lemon juice
3/4 c white sugar
3 T flour
1 T butter (optional)

Preheat oven to 425 F.
This makes a 9 inch pie. In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture and allow to thicken up. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter (optional). Place second crust on top of pie; seal and flute edges and cut a few vents in the top crust. I made little pie crust leaves and decorated the top...cuz that's what my grandma always did and she made the best pies ever. It make berry pies taste better - trust me :)

We baked the pies at 425 for 12 minutes with something underneath to catch the drips (trust me berry pies tend to make a BIG mess that is impossible to clean). Then we reduced the oven 350 F and baked until the crust was a nice golden brown (for ~35 min ). Let cool 30 min before you eat to let the filling set. Serve with some vanilla ice cream or fresh whipped cream.

All in all, another successful pie event. I have been given rave reviews on the blueberry and peach pies and have been told by Magnus that the saskatoon berry pie is also yummy.

It's berry season people! Get out there and make yourself some pie!